Smoking Rubs For Smoked Beef Jerky
There are a number of popular rubs for smoked beef jerky. These can be marinades, dry rubs or both!
To start, you’ll need a good cut of meat. Choosing lean cuts like eye of round, top round or flank steak will help keep your jerky tender and moist.
There are many different flavors and spices that you can use for smoked beef jerky. These can range from sweet, salty, and spicy to a little of everything in between.
Regardless of what you choose, it’s important to use the right marinade. This will help keep the jerky moist and give it a flavorful kick.
You’ll also want to use a salty marinade to help prevent bacteria from growing during the long smoking process. You can use curing salt or a mixture of kosher and sea salt.
You can also add some other ingredients to the marinade such as garlic, pepper, and ginger. If you like a little heat, add some cayenne or red Thai chili peppers to the mix. You can even add some brown sugar. This will give your jerky a rich, dynamic molasses flavor.
Smoked beef jerky is a popular treat that can be made with a variety of meats. The key to making jerky that’s tangy, chewy, and tender is to use lean cuts of meat, marinate it correctly, and dry it properly in the smoker.
A good cut of beef is important for jerky, but you can also try turkey, venison, and other types of meats. Avoid anything with a high fat content, because it’ll make the jerky tougher and more likely to spoil.
Start by slicing the beef into strips, and then marinate it in a mixture of soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, and smoked paprika. Transfer the sliced meat to a large plastic resealable bag or baking dish and cover.
Popular Dry Rubs
Beef makes the perfect base for jerky, but other meats like elk, deer, turkey, and bison are also popular. The key is to use lean cuts of meat, which are easier to dry and chew.
When preparing the meat for smoking, trim all of the fat off. The fat doesn’t dehydrate well and can make the jerky tough to chew.
Next, slice the beef against the grain to achieve a bite-through texture. Be sure to keep each slice under 1/4 inch thick.
Repeat this process until all of the meat is sliced. Once all the meat is cut, transfer it to a gallon-sized ziplock bag and refrigerate for 6-24 hours.
Finally, place the strips on the grill grates over indirect heat and smoke until they’re mostly dehydrated and don’t bend when you pick them up. Check often to ensure they’re drying evenly, and remove them from the smoker as needed.
Popular Customized Rubs
Choosing the right marinade is essential to creating a great beef jerky. There are numerous options, from traditional teriyaki and garlic sauces to vinegar and other flavorings.
In addition to these, you should also consider using dry rubs and other ingredients in your jerky-making endeavors. These include a variety of ground spices including garlic powder, chile powder, cumin, coriander, and dried thyme.
One of the best things about making your own jerky is that you can use your imagination to create a dazzling array of flavors. Whether you prefer a spicy kick or an extra savory bite, these tasty treats are the perfect way to satiate your cravings while still delivering a good dose of vitamins and minerals.
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